The best time for sauce beef is two hours. At this time, the pickled beef and mutton is crisp and refreshing, and it melts in the mouth and can be digested and absorbed. First of all, beef stew should choose a position with muscle, meat and oil. If it is too thin, it will be used as firewood. Buy beef and mutton, wash it, cut it into pieces and soak it in cold water. This step is very important. Soak for at least 30 minutes. I usually soak for more than an hour. It is best to change the water two or three times in the middle and throw away the blood immediately. Although the blood in the meat will float out in the stew, most of it will condense in the meat due to the rising temperature, which will not only affect the taste of beef and mutton, but also affect its taste.

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Second, there are many key points to pay attention to in the sauce.

Pickled chicken, goose, duck and other meat products do not need to be covered, so that the whole pickled chicken and duck is not easy to be boned and deformed. After the meat and beans are marinated, cover and stew for 5- 10 minutes. Look at the types of food again, and determine the duration of stewing, so that the taste will go deeper into the bone marrow and taste more delicious.

When you marinate all kinds of meat with blood, don't marinate the meat badly, otherwise the meat will be cooked badly and the salted vegetables will be too loose, which will affect the taste.

If you want to "drain" fresh and fragrant raw pork, chickens, ducks, geese and rabbits from cattle, beef and animals with heavy odor, you can take some soup independently and dip it in brine to prevent the bottom material of hot pot from "deteriorating". In that way, all kinds of meat products will not contradict each other. It tastes good, too.

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